Cuban Pork with Succotash
A Cuban-style BBQ classic with a twist of Succotash made with corn, beans, and coriander. A quick, delicious dinner!
Ingredients
Cuban Pork
- 400 gm Pork Loin steak (or 3 nice thick ones)
- 1 zest lemon save the lemon
- 1/2 teaspoon oregano dried
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder not garlic salt
- 1/4 teaspoon salt
- 2 Tblspoons oil any
Succotash
- 1 tin kidney beans (400gm/14.1 oz) drained
- 1 cob fresh corn cut from the cob
- 1 clove garlic crushed
- 150 gm Spanish onion (1 small) diced fine
- 2 tomatoes cut into medium dice
- 1/2 bunch coriander chopped leaves and stalks
- 1 Tablspoon oil
Lime or Lemon Mayonnaise
- 4 Tablespoon Kewpie mayonaise Japanese creamy mayonnaise
- 1 ea lime or lemon from above
Instructions
Cuban Pork Steaks
- Mix the spices in a medium bowl. Zest the lemon on the fine side of the grater into the spice bowl and add the oil and a small squeeze of lemon juice ( about 1 teaspoon). Give this a stir. Put the Pork steaks into the bowl and turn them to coat. Set aside at room temperature
Succotash
- Meanwhile, microwave the corn for 30 seconds, this will make it easier for you to shuck it and remove those annoying hairs. Cut the corn in half across the belly. Sit the corn on the round flat end holding the corn cob upright on a work surface, cut kernels away from the cob. Having the corn sit on a flat end will make it easier to shuck
- Prepare the vegetables before starting. Dice the onion and crush the garlic (set aside). Drain and rinse the beans. Dice the tomato(seeds and all). Prepare the chopped coriander and set some aside for garnish
- Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook until just softening but not colouring. Add the corn kernels and season with salt and pepper. Stir for 2 minutes or until the corn is coated and warm. Add the kidney beans, tomato, and coriander. Add a squeeze of lemon juice (1 Tablespoon approx) then, toss, for 1 minute or until warmed through (take care not to break up the beans). Remove the pan from the heat and loosely cover with foil to keep warm. (or if keeping for later, cover and refrigerate-bring back to room temperature or rewarm when needed)
- Remove the pork from the marinade. Cook on the BBQ or in a well oiled frying pan on a medium to high heat. To get the perfect steak let it cook for 5-6 minutes on one side before flipping. Once flipped leave for only 2 minutes before removing and resting for 2 minutes or more. Perfect!
Lemon or Lime Mayonnaise
- Squeeze the leftover lemon into the mayonnaise ( or use la lime if you have one) until you have a nice spoonable mayonnaise, It should be pretty runny. Season with a little salt
- Toss some coriander on the top of the succotash and taste for seasoning. Divide the succotash among plates and serve with the smokey pork drizzled with lemon (lime) mayonnaise.
Notes
You can add red capsicum to the succotash if you like.
I use powdered garlic on the meat so it doesn't burn as easily on the BBQ or frypan
For up to 6 people double the recipe.
I don't add too much juice to the pork marinade as too much will " cook" it before it is BBQed.